Gluten-Free! Chewy Rice Paper Dumplings
Gluten-Free! Chewy Rice Paper Dumplings
Gluten-Free & Low-Fat, High-Protein! Chewy and Delicious Rice Paper Dumpling Recipe
Introducing a healthy, gluten-free, low-fat, and high-protein dumpling recipe using chewy rice paper, made without flour. Rice paper, crafted from rice and tapioca starch, is used as the wrapper, creating a delightful dumpling you can enjoy without guilt. The filling ingredients are pre-cooked, making the preparation process convenient. Paired with a zesty, spicy, and sweet special soy sauce, it becomes a perfectly balanced meal in terms of taste and nutrition. The combination of the savory filling and the chewy rice paper wrapper will bring pure joy to your palate! Enjoy this special dumpling dish with a healthy twist using rice paper.
Main Ingredients (for 1 serving)- 8 sheets of rice paper
- 100g zucchini (seeds removed)
- 80g carrot
- 100g raw chicken breast
- 5 shiitake mushrooms (approx. 60g)
- 140g tofu
- 0.5 Tbsp avocado oil
- Fine salt (to taste)
- 1 tsp oyster sauce
- 1 tsp cornstarch
- 2 Tbsp water
- A pinch of black pepper
Zesty & Spicy Dipping Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp red pepper flakes
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp red pepper flakes
Cooking Instructions
Step 1
Prepare the vegetable and protein ingredients for the dumpling filling. Have ready 80g of carrot, 100g of zucchini (with seeds removed), 5 shiitake mushrooms, 140g of tofu, and 100g of raw chicken breast.
Step 2
Wash and peel the carrots, then finely julienne them.
Step 3
Cut the zucchini in half and scoop out the seedy core. Then, julienne the zucchini to a similar thickness as the carrots.
Step 4
Sprinkle a little fine salt over the julienned zucchini and carrots and let them sit for 10-15 minutes to draw out excess moisture. This step helps to prevent the filling from becoming watery and improves the texture.
Step 5
Squeeze out the excess water from the salted vegetables by hand. Do not rinse them. Since the vegetables are already seasoned from salting, you can omit or use very little salt for the tofu and chicken. Also, considering that the dumplings will be dipped in sauce, adjust the overall seasoning to be less salty.
Step 6
Clean the shiitake mushrooms, remove the stems, and chop them into small pieces, about 1.5-2 cm in size.
Step 7
Finely mince the cooked chicken breast. You can boil or steam it beforehand, then chop it finely with a knife or pulse it in a food processor.
Step 8
Heat a pan over medium heat and add the tofu (with excess water squeezed out). Do not add oil. Sauté the tofu until it becomes slightly crumbly, like dried curd.
Step 9
Transfer the sautéed tofu to a separate bowl and let it cool down.
Step 10
Wipe the pan clean and add a small amount of avocado oil. Add the julienned carrots and stir-fry over medium heat for about 2 minutes.
Step 11
Add the julienned zucchini to the pan with the carrots and cook for another 2 minutes. It’s best to cook the zucchini until it’s slightly tender but not mushy.
Step 12
Add the chopped shiitake mushrooms to the pan and cook for another 2 minutes. Stir-fry until the mushrooms soften and release their aroma.
Step 13
Return the sautéed tofu from the separate bowl back into the pan with the vegetables.
Step 14
Add the minced cooked chicken breast to the pan. Since the zucchini and carrots are already seasoned from salting, and you’ll be dipping the dumplings in sauce later, no additional salt is needed for the tofu and chicken.
Step 15
In a small bowl, whisk together 1 tsp cornstarch and 2 Tbsp water to make a slurry. Pour this slurry into the pan with the filling ingredients and mix well. The cornstarch slurry will add a slight viscosity, helping the filling bind together when wrapping the dumplings.
Step 16
Add 1 tsp of oyster sauce and stir-fry quickly over high heat for 1-2 minutes, ensuring the ingredients don’t clump together and most of the moisture evaporates. The oyster sauce is used to enhance the umami flavor rather than for saltiness. If the filling tastes too bland, you can add a tiny pinch of salt at this stage to adjust the seasoning.
Step 17
Turn off the heat and sprinkle a little black pepper over the filling, then mix everything together. This completes the low-fat, high-protein dumpling filling! Transfer it to a bowl and let it cool slightly.
Step 18
Prepare the zesty and spicy dipping sauce. Combine 1 Tbsp soy sauce, 1 Tbsp vinegar, and 1 tsp red pepper flakes in a small bowl and mix well.
Step 19
Get your rice paper sheets ready to be used as dumpling wrappers. (Example: Using Natural Dream Rice Paper)
Step 20
Lightly brush the bottom of the serving plate with a thin layer of sesame oil to prevent the rice paper from sticking. Briefly dip one sheet of rice paper in lukewarm water for about 10 seconds until pliable – be careful not to over-soak, as it can tear. Place about 2 Tbsp of the cooled filling onto the softened rice paper. Fold the left and right sides of the rice paper inwards over the filling to secure it.
Step 21
Fold up the bottom edge of the rice paper over the filling, then roll it up tightly, like making a sushi roll, pressing gently to seal. The sticky nature of the rice paper will help it adhere.
Step 22
Your delicious rice paper dumplings are ready! This process yields approximately 8 dumplings. You can enjoy them immediately, or steam them lightly for a different texture. Serve with the prepared dipping sauce and enjoy!
